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Ingredient Functionality During Foam-Type Cake Making: A Review

Thibault Godefroidt1, Nand Ooms1, Bram Pareyt2

  • 1Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 box 2463, B-3001, Heverlee, Belgium.

Comprehensive Reviews in Food Science and Food Safety
|December 18, 2020
PubMed

Keywords:
egg whiteegg yolkfoam-type cakeleavening agentssucrosewheat

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